Kashmiri Munj Haak Recipe – Knol Khol Flavored with Asafoetida

Knol Khol, also known as Ganth Gobi or Kohlrabi, is a beloved vegetable used extensively in Kashmiri cuisine. Kashmiri Munj Haak is a simple yet flavorful dish that highlights the earthy essence of knol khol, infused with the unique aroma of asafoetida (hing). This vegetarian recipe is prepared with minimal ingredients, making it an ideal choice for a quick and wholesome lunch. Served best with steamed rice, this dish captures the essence of traditional Kashmiri home cooking.

Recipe Overview

• Cuisine: Kashmiri
• Course: Lunch
• Diet: Vegetarian
• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Prepare the Knol Khol

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   • Wash the knol khol thoroughly and peel the outer tough skin. Chop the knol khol into medium-sized pieces.
   • Wash the knol khol leaves, chop them roughly, and set aside.

2. Heat the Mustard Oil

   • In a deep pan or wok, heat mustard oil over medium heat until it reaches its smoking point. Turn the heat to low and add asafoetida (hing). Stir briefly to release its aroma.

3. Sauté the Vegetables

   • Add the chopped knol khol and leaves into the pan. Toss them gently to coat with the oil and hing.
   • Break the dry red chilies into halves and add them to the pan. Sprinkle salt as per taste.

4. Add Kashmiri Masala Powder

   • Cook the vegetables for about 2 minutes. Then, add Kashmiri masala powder and mix well to evenly distribute the spice.

5. Incorporate Water and Cooking Soda

   • Pour enough water into the pan to partially submerge the vegetables. Add a pinch of cooking soda and stir gently.

6. Simmer Until Tender

   • Cover the pan with a lid and allow the vegetables to cook on low heat until they become soft and tender, approximately 20–25 minutes. Stir occasionally to prevent sticking.

7. Serve Hot

   • Once the vegetables are cooked through and the flavors have melded, turn off the heat.
   • Serve the warm Kashmiri Munj Haak with steamed rice for an authentic Kashmiri meal. Pair it with a refreshing side of kachumber salad to enhance the experience.

Chef’s Tips

• Balancing Flavors: Adjust the amount of asafoetida based on your preference, as it adds a distinct, pungent flavor to the dish.
• Kashmiri Masala Powder Substitute: If unavailable, a mix of ground fennel, dried ginger, and red chili powder can be used.
• Oil: Mustard oil is essential to achieve the authentic taste, but you can use other vegetable oils if necessary.

Serving Suggestions

Kashmiri Munj Haak pairs beautifully with hot steamed rice. You can also complement the dish with papad or pickles to add a crunchy and tangy element to the meal. For a refreshing side, serve it with kachumber salad or plain yogurt.

Enjoy this traditional Kashmiri delight that brings simplicity and authenticity to your dining table!